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Raspberry-Cream Chocolate Torte

 Raspberry-Cream Chocolate Torte
This spectacular torte looks and tastes like it came from a European bakery. Although it takes some time to make, each step is actually very easy.
8-10 ServingsPrep: 50 min. + cooling Bake: 15 min. + chilling


  • 2/3 cup butter, softened
  • 1 cup sugar
  • 3 eggs
  • 2 teaspoons McCormick® Pure Vanilla Extract
  • 2 cups all-purpose flour
  • 3/4 cup baking cocoa
  • 1-1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1-1/3 cups milk
  • 1 package (10 ounces) frozen unsweetened raspberries, thawed
  • 1 envelope unflavored gelatin
  • 1 cup heavy whipping cream
  • 1/4 cup confectioners' sugar
  • 1/2 teaspoon McCormick® Pure Vanilla Extract
  • 1/2 cup semisweet chocolate chips
  • 3 tablespoons heavy whipping cream


  • In a large bowl, cream butter and sugar until light and fluffy. Beat
  • in eggs and vanilla. Combine the flour, cocoa, baking powder and

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Raspberry-Cream Chocolate Torte (continued)

Directions (continued)

  • soda; gradually add to creamed mixture alternately with milk,
  • beating well after each addition.
  • Line a greased 15-in. x 10-in. x 1-in. baking pan with waxed paper;
  • grease the paper. Spread batter evenly into pan. Bake at 350°
  • for 15-20 minutes or until cake springs back when lightly touched in
  • center. Cool for 10 minutes before removing from pan to a wire rack;
  • carefully remove paper. Cool completely.
  • For filling, puree raspberries in a food processor. Strain, reserving
  • juice and discarding seeds. Place juice in a small saucepan.
  • Sprinkle with gelatin; let stand for 1 minute. Cook and stir over
  • low heat until gelatin is completely dissolved. Cool to room
  • temperature.
  • In a small bowl, beat cream until it begins to thicken. Add
  • confectioners' sugar and vanilla; beat until stiff peaks form.
  • Gently fold into raspberry mixture.
  • Trim edges from cake. Cut into four 7-1/2-in. x 4-1/2-in. rectangles.
  • Place one rectangle on a serving platter; spread with a third of the
  • filling. Repeat layers twice. Top with remaining rectangle.
  • For ganache, place chocolate chips and cream in a small saucepan.
  • Cook and stir over low heat until chocolate is melted. Cool until
  • thickened, about 10 minutes. Spread over torte. Refrigerate for 2
  • hours before serving.
  • Yield: 8-10 servings.
Nutritional Facts: 1 serving (1 slice) equals 503 calories, 29 g fat (17 g saturated fat), 140 mg cholesterol, 295 mg sodium, 56 g carbohydrate, 3 g fiber, 9 g protein.
Wine: Sweet White Wine: Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.